Crispy Duck Pancakes with Hoisin

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Crispy duck pancakes are one of those dishes that feels like a restaurant order, but the technique at home is straightforward once you understand what you’re actually doing: rendering fat slowly, then crisping the skin quickly.

Duck legs work better than whole duck here. They have more fat to render, more flavor in the meat, and they’re easier to handle. Two duck legs will shred into enough filling for four generous servings.

The pancakes are thin, soft, and slightly chewy. You can buy ready-made mandarin pancakes at most Asian grocery stores, which cuts prep time significantly. If you want to make them from scratch, the dough takes about 15 minutes and rolls out easily.

Hoisin from a jar is fine. I use Lee Kum Kee or Mae Ploy. If you have 10 extra minutes, the homemade version in the notes is sharper and less sweet.

Why You’ll Love This Recipe

• Duck skin crisps properly without deep frying
• Shredded duck stays juicy thanks to slow rendering
• Works with store-bought pancakes to save time
• Scales easily for a dinner party starter

Ingredient Notes

• Duck legs: Two large duck legs yield about 350 g of shredded meat, enough for four servings. Avoid skinless duck: the rendered fat is what bastes the meat during slow-roasting.
• Hoisin sauce: Lee Kum Kee or Kikkoman both work well. For a less sweet result, stir in a teaspoon of rice vinegar and a drop of sesame oil before serving.
• Mandarin pancakes: Store-bought frozen pancakes from an Asian grocery store are a solid shortcut. Steam them straight from frozen for 8 minutes. If making from scratch, use plain flour and boiling water only.
• Cucumber: Cut into thin batons, about 5 cm long and 5 mm wide. English cucumber is ideal as the skin is thin and it holds its crunch longer than regular cucumber.
• Spring onions: Slice into thin matchsticks or fine rings. Soaking cut spring onions in ice water for 5 minutes curls them slightly and mellows the raw sharpness.
• Five-spice powder: This is the key dry rub component for the duck skin. Chinese five-spice includes star anise, cloves, cinnamon, Sichuan pepper, and fennel, giving the skin a deep, warm aroma.

Crispy Duck Pancakes with Hoisin

Slow-roasted duck legs shredded and served in thin mandarin pancakes with hoisin, cucumber, and spring onions.

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Prep Time 25 minutes mins

Cook Time 2 hours hrs 35 minutes mins

Total Time 3 hours hrs

Servings: 4 servings

Calories: 480

Ingredients Method Notes

Ingredients

  

Duck

• 2 large (about 800 g total) duck legs skin on, patted completely dry
• 1 tsp Chinese five-spice powder
• 1 tsp fine sea salt
• 0.5 tsp ground black pepper
• 3 garlic cloves crushed, placed under the duck legs
• 3 slices fresh ginger placed under the duck legs

Pancakes

• 200 g plain flour plus extra for dusting, or use 16 store-bought mandarin pancakes
• 130 ml boiling water just off the boil
• 1 tsp sesame oil for brushing between pancake pairs

To serve

• 4 tbsp hoisin sauce Lee Kum Kee or similar
• 0.5 medium (about 150 g) cucumber cut into thin 5 cm batons
• 4 spring onions trimmed and cut into thin matchsticks

Method

 

Prepare the duck

1. Heat the oven to 160 C / 320 F. Pat the duck legs completely dry with paper towels.
2. Mix the five-spice, salt, and pepper in a small bowl. Rub the mixture all over the duck skin and underside.
3. Place the crushed garlic and ginger slices in the base of a roasting pan. Set a wire rack over the pan and lay the duck legs skin-side up on the rack.
4. Roast at 160 C for 1 hour 45 minutes, until the fat has rendered and the skin looks dry and pale golden.
5. Increase the oven temperature to 220 C / 425 F. Roast for a further 15 minutes until the skin is deep golden and crisp.
6. Remove from the oven and rest for 10 minutes. Shred the meat with two forks, discarding the bones and excess fat. Keep warm under foil.

Make the pancakes (skip if using store-bought)

1. Place the flour in a mixing bowl. Pour in the boiling water gradually while stirring with a chopstick or fork until a shaggy dough forms.
2. Knead on a lightly floured surface for 5 minutes until smooth. Cover and rest for 15 minutes.
3. Divide the dough into 16 equal pieces. Roll each piece into a ball, then flatten to a 3 mm thick round about 10 cm in diameter.
4. Brush the top of one pancake with a thin layer of sesame oil, then stack a second pancake on top. Roll both together as a pair to about 18 cm in diameter.
5. Heat a dry non-stick skillet over medium heat. Cook each pair for 45 to 60 seconds per side until small brown spots appear and the pancake puffs slightly.
6. Peel the paired pancakes apart while still warm to give you two thin pancakes. Stack under a clean damp cloth to keep soft.

Warm store-bought pancakes

1. If using store-bought mandarin pancakes, arrange them in a bamboo steamer basket over a pot of simmering water. Steam for 3 to 4 minutes until pliable and warm.

Assemble and serve

1. Lay a warm pancake flat. Spread about 1 tsp of hoisin sauce across the lower half using the back of a spoon.
2. Add a small mound of shredded duck, 2 to 3 cucumber batons, and a few spring onion strips.
3. Roll the pancake tightly from the bottom, folding in the sides as you go. Serve immediately.

Notes

Scoring the duck skin in a crosshatch pattern before roasting helps the fat render faster and gives the skin more surface area to crisp. If you want a slightly lacquered finish, brush the skin with a thin layer of honey 5 minutes before the final high-heat blast.

Tips for Success

• Pat duck legs completely dry before seasoning, or the skin will steam instead of crisping.
• Roast duck legs skin-side up on a wire rack so rendered fat drips away and doesn’t pool.
• Rest shredded duck in a small bowl covered with foil for up to 10 minutes to keep it warm while you prep garnishes.
• Warm pancakes in a steamer basket for 3 to 4 minutes just before serving, not ahead of time, or they turn rubbery.
• Spread hoisin directly onto the pancake before adding duck, not on top, so it binds to the filling rather than sliding out.

Variations

• Swap duck for slow-roasted pork belly: score the skin, season with five-spice, roast at 160 C for 2 hours.
• Add a drizzle of chili oil alongside the hoisin for a spicier build that cuts through the duck fat.
• Use butter lettuce cups instead of pancakes for a lower-carb wrap that still holds the filling well.

Storage and Reheating

Shredded duck keeps in an airtight container in the fridge for up to 3 days. Store it with any resting juices to keep it moist.

To reheat, spread the shredded duck on a baking sheet and place under a hot broiler for 3 to 4 minutes. This brings back some crispness to the edges. Avoid microwaving, which softens the skin and makes the meat slightly stringy.

Uncooked mandarin pancakes freeze well for up to 2 months. Cooked pancakes can be refrigerated for 1 day and re-steamed for 3 minutes before serving.

Serving Suggestions

Serve everything at the table family-style: a plate of warm pancakes, a bowl of shredded duck, small dishes of hoisin, cucumber batons, and spring onion strips. Let people build their own rolls.

For a starter course, portion two pancakes per person with a small ramekin of hoisin on the side. A cold Tsingtao beer or a glass of dry Riesling pairs cleanly with the richness of the duck.

If you’re building a wider spread, add a simple Asian slaw dressed with rice vinegar and sesame oil, or pair the table with Szechuan dry fried green beans for anyone who wants a more substantial plate.

FAQ

Why is my duck skin not crispy after roasting?

The skin wasn’t dry enough before it went into the oven, or the temperature wasn’t high enough at the end. Pat the duck completely dry, then finish at 220 C / 425 F for the last 15 minutes uncovered to get a proper crisp.

Can I use duck breast instead of duck legs for this recipe?

Duck breast works but dries out faster because it has less fat to protect the meat during long roasting — if you want a standalone breast dish, a five spice seared duck breast handles the shorter cook time much better. If using breast here, shorten the cook time to about 25 minutes total and slice rather than shred.

Can I make the shredded duck ahead and freeze it?

Yes. Freeze shredded duck in portions with a spoonful of its cooking juices for up to 2 months. Thaw overnight in the fridge, then reheat under the broiler for 3 to 4 minutes to revive the texture.

What’s a good dipping sauce if I want something other than hoisin?

Plum sauce is the closest swap and has a brighter, fruitier flavor. You can also mix equal parts dark soy sauce and rice vinegar with a pinch of sugar for a sharper, thinner sauce.

Are crispy duck pancakes gluten-free?

Standard mandarin pancakes are made with wheat flour, so the dish contains gluten. Rice paper rounds are the best gluten-free swap, though they have a different texture. Hoisin sauce also typically contains wheat, so check the label or use a tamari-based version.

What’s the difference between Peking duck and crispy duck pancakes?

Peking duck is a specific preparation where the whole duck is air-dried and roasted to produce paper-thin, lacquered skin served as its own course. Crispy duck pancakes typically use braised or slow-roasted duck legs that are then shredded — similar to how rich pulled duck leg meat works in a confit shepherd’s pie — making them a more accessible home version with a similar flavor profile.